Method

Mornay Sauce: In saucepan, melt butter over medium heat; add flour and cook, whisking, for 1 minute. Whisk in milk; cook, whisking, for about 5 minutes or until thickened. Whisk in Parmesan cheese, mustard, salt and cayenne pepper. Set aside.

Rinse spinach; shake off excess water. In large saucepan or Dutch oven, cook spinach, with just the water clinging to leaves, over medium-high heat, stirring occasionally, for 5 minutes or until wilted. Transfer to sieve; let cool enough to handle.

Squeeze water from spinach; chop and place in greased 11- x 7-inch (2 L) glass baking dish. Add lemon juice, butter, nutmeg and salt ; toss to combine. Spread in dish, forming 6 wells; break 1 egg into each. Bake in 375°F (190°C) oven for 15 minutes or until whites are set and yolks are still soft.

Pour Mornay sauce over eggs; sprinkle with Parmesan cheese. Broil for about 2 minutes or until browned.